4 Servings 40 min Cook
1 Medium (2-1/2" dia) Onions
2 2/3 Fl oz White Wine
2 Tbsp chopped Chives
1/3 Cup Water
1 Tbsp Horseradish
2 Large (3-1/4" dia) Apples
4 Chop, excluding refuse (yield from 1 raw Pork Loin, Blade (Chops Or Roasts)
1 Tbsp Vegetable Oil
Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Peel and core the apples.
Cut them into 1/3 inch wedges.
Thinly slice the onions.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Saut chops, turning once, until browned and cooked through, about 8 minutes.
Transfer to a plate and keep warm, loosely covered.
Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt.
Cook, stirring occasionally, until onion begins to soften, about 3 minutes.
Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes.
Stir in horseradish, chives, and meat juices from plate.
Season with salt and pepper.
Serve chops with sauce.
